Bean Paste

Name: Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Chixiaodou; 600g Flour; 30g Sugar; 6g yeast; A small amount Edible alkali; Some water

by Son and mother

5.0 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

The red bean paste I bought in the supermarket, the boiled red bean paste, is not as sweet and greasy as the red bean paste I bought, and it tastes particularly good after wrapping it.

Ingredients

Bean Paste

1. Wash the red beans and soak for 2 hours

2. Pour into the pressure cooker and cook the red beans

3. Boil in the pressure cooker for 15 minutes, turn off the heat and simmer for 20 minutes. The cooked red beans are plump and crushed by twisting gently with your hands.

4. Put the sugar and stir in the red beans, pour them into the food processor, and stir them into a delicate bean paste for later use

5. Dissolve 6 grams of yeast in 300 grams of warm water. After standing for 5 minutes, pour into 600 grams of flour in batches, knead it into dough, and ferment in a warm place.

6. Take out the fermented dough

7. Divide into uniformly sized doses

8. Wrap the red bean paste

9. Proof on the drawer for 20 minutes

10. Pot in cold water, steam on high heat for 20 minutes, turn off the heat, remove the lid after 5 minutes, the delicious bean paste buns are out of the pot